Roasted Pork Loin with Orange-Herb Sauce Recipe
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At Casa Oaxaca, chef Alejandro Ruiz Olmedo makes this recipe with suckling pigs; here he uses pork loin, roasting it in fresh orange juice steeped with herbs. When infused with pan drippings, the juice becomes the base for a tangy sauce.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, coarsely chopped
- 1 1 1/2-pound boneless pork loin
- Salt and freshly ground pepper
- 1 cup fresh orange juice
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 5 black peppercorns
- 1 rosemary sprig
- 1 oregano sprig
- 1 parsley sprig, plus 2 tablespoons chopped parsley leaves
- In a large bowl, combine 2 tablespoons of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour.
- Set a rack in the upper third of the oven and preheat the oven to 400 degrees. In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns, and herb sprigs and bring to a boil.
- Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant-read thermometer inserted in the center registers 145 degrees. Transfer the pork to a carving board.
- Strain the cooking liquid into a saucepan and boil until reduced to 1/2 cup, 15 minutes. Season the sauce with salt and pepper and stir in the chopped parsley. Carve the pork and serve with the orange sauce.
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